How to pickle volushki: step-by-step recipes for cooking for the winter with photos and videos

People who live near mixed or birch forests often go to collect twigs. Such mushrooms are harvested twice a year - in July and at the end of October. Collected mushrooms are used by many in cooking and are used to make delicious pickled snacks. Before you start cooking such dishes, you need to figure out how to pickle the volushki correctly.

Features of waves, and how they are useful

Many believe that Volzhanki have a unique composition. They contain a lot of vitamin A, which has a positive effect on the functioning of the digestive system. Mushrooms also contain vitamin C, which has a positive effect on testosterone production and hair growth.The calorie content of the waves is small and equal to 20 kilocalories. It is because of this that some nutritionists advise adding dishes made from such mushrooms to the diet.

The main advantage of Volzhanka is that they contain many useful amino acids. Thanks to this, mushroom dishes are digested much faster than foods that contain protein. However, such mushrooms can not only benefit the body, but also harm it.

Therefore, some doctors do not advise people who suffer from the following pathologies to eat a lot of mushroom snacks:

• slow gastric juice production;
• cholecystitis;
• exacerbated form of pancreatitis.

Also, people who have disorders in the work of the digestive system will have to refuse pickled waves.Mycologists from European countries do not advise anyone to eat such mushrooms, since, in their opinion, they are poisonous. Western experts claim that mushrooms contain toxic components, which cause digestive problems. However, domestic and Finnish mushroom pickers deny the poisonousness of the mushrooms and consider them absolutely safe for humans.

How to clean and prepare tumbleweeds

Volnushki, like other varieties of mushrooms, quickly deteriorate. Therefore, they are cleaned immediately after collection. First, each mushroom is carefully cleaned of grass, soil and other debris that could stick to them. Washed volzhanki should not be left in a cramped container, as they will begin to darken and deteriorate. After washing, it is recommended to lay them out on a flat surface and sort them. Mushrooms with a pink surface are sorted out from white ones as they are cooked separately.

Mushrooms with white heads are poorly pickled, and therefore they are used only for pickling. Only pink volzhanki are selected for pickling.

Also, during sorting, attention is paid to the general condition of each mushroom. Spoiled, wormy and rotten specimens are disposed of immediately, as they cannot be eaten.

Having finished with sorting, they start cleaning the products. To do this, carefully remove a thin film from the head. Then cut off the lower half of the mushroom leg, as it is rough and tasteless. The cut leg begins to secrete an unpleasant-tasting juice, from which the mushrooms must be cleaned. To do this, they are placed in a shallow container and filled with clean water. Then they are washed and re-soaked in water for about 20-30 minutes.

How to pickle mushrooms

There are many recipes for marinating Volzhanka. People who plan to prepare mushroom snacks should familiarize themselves with them in advance.

Classic recipe

When preparing Volzhanka for the winter, they often use the classic recipe. To do this, 450 grams of peeled and washed mushrooms are boiled in a saucepan and poured into a bowl to dry. Then they sterilize the jars into which they will roll the finished snack. The seaming lids are boiled over low heat for 10 minutes, after which the containers are sterilized over boiling water.

After processing the jars with lids, a brine is prepared for pickling the waves. To do this, five liters of water, 60 grams of s alt, two bay leaves and black pepper are mixed in a saucepan. The mixture is put on a gas stove and boiled for 25 minutes. Then boiled mushrooms are added to the liquid, boiled for another 15 minutes and poured into sterilized containers.

Hot pickled

The hot method of pickling mushrooms is popular among experienced housewives.When using this method of preparing snacks, all the mushrooms are laid out in a saucepan, poured with 4-5 liters of water and boiled for half an hour. During boiling, the waves are periodically mixed and the foam is removed from the surface. Then the cooked products are poured into a colander to drain the liquid from them.

After that, a hot marinade is prepared, which will be poured over the traps. To do this, a bunch of dill, black pepper, sugar and s alt are mixed in five liters of water. The brine is boiled, after which mushrooms are poured into it and boiled for 30-40 minutes. Boiled products are laid out in jars and poured with hot brine.

Cold mustard method

To prepare a snack using the cold method, all mushrooms are soaked in cold water for about three days. Then, seaming lids and jars are sterilized for a couple, in which the snack will be pickled. After soaking, the volzhanki are laid out in each jar, sprinkled with mustard, s alted and mixed with chopped horseradish leaves.Then vegetable oil and vinegar are added to all containers.

The blanks are placed in the refrigerator or transferred to a cool storage room. Such an appetizer is not eaten immediately, but only 30-40 days after the twist.

With apple cider vinegar

To make the mushroom appetizer more fragrant, add a little apple cider vinegar to it. Preparing pickled mushrooms according to this recipe is quite simple. To do this, 400 grams of mushrooms are soaked, cut into two equal parts, put in a saucepan and boiled for 15-20 minutes. During the whole time, the ingredients are periodically mixed.

When creating a liquid for pickling, two chopped heads of garlic, a bay leaf and s alt are added to the water. The brine is boiled for twenty minutes, after which boiled waves are poured into it. Then 100 milliliters of apple cider vinegar is poured into the boiling brine. The prepared mixture is poured into jars, rolled up with lids and transferred to the refrigerator for storage.

With garlic

Some housewives try to make their snack more delicious by adding garlic to it. This ingredient gives mushroom dishes a savory and unforgettable taste.

To create an appetizer according to this recipe, pre-prepared volzhanki are placed in a pot of water and boiled. Then the brine is prepared in the second saucepan. To do this, boil a liter of water and add cloves, two heads of garlic, pepper and s alt to it. When the mushrooms are ready, they are carefully laid out in jars for further preservation. After that, vinegar with vegetable oil and two bay leaves are added to the containers. After placing all the ingredients in jars, they are poured with hot marinade and closed with seaming lids.

With cinnamon

Cinnamon, which some housewives add to mushroom dishes, will help give the appetizer a unique flavor.Before preparing the dish, the mushrooms are peeled and soaked for two hours in cold water. Then they are poured into a bowl, poured with water and boiled for 40-45 minutes. Spread the boiled waves on a plate to dry.

To make a mixture for marinating mushrooms in jars, a five-liter saucepan is half filled with water. Then it is boiled for 10 minutes, after which cloves, cinnamon, several bunches of dill and sugar and s alt are added to the liquid. After 15 minutes, mushrooms are poured into the container and boiled for half an hour. Marinade with mushrooms is poured into jars and placed in the refrigerator.

With herbs

To make an appetizer with herbs, flakes are boiled in a small container. After that, boiled mushrooms are laid out in an empty bowl and proceed to the preparation of the marinade. To create it, 80 grams of Provence herbs, 50 grams of s alt, 15 grams of spices and 85 milliliters of vinegar are added to a saucepan with water.The brine is boiled for half an hour, after which it is poured into jars with mushrooms. All snack jars are placed in the cellar, where they can be stored for no longer than six months.

With Korean seasoning

Korean seasoning is often added to dishes to make them spicier. The process of making Korean-style waves is practically no different from the recipes reviewed.

First, mushrooms are boiled in s alt water, cut into several pieces and placed in jars. Then Korean seasoning with dill and garlic is poured into the container. All ingredients are mixed and left to infuse. After 2-3 hours, each jar is filled with boiled water and closed with lids.

A simple recipe with vinegar essence in jars

Some housewives use vinegar essence instead of ordinary vinegar, as it is better for canning.To prepare an appetizer according to this recipe, 400 grams of mushrooms are cleaned, cut and boiled for 20 minutes. After that, they prepare the brine. To do this, boil half a liter of water, to which vinegar essence, pepper, bay leaf and a little sugar are added. All ingredients are mixed and boiled for half an hour. Boiled volnushki are distributed in jars and poured with hot marinade.

With vegetables

Some people prefer to cook mushroom dishes with vegetables such as carrots, cabbage or beets. During the preparation of the snack, the heads of the waves are cleaned from the film, separated from the legs and cooked on a gas stove. Then cut the vegetables and also boil them for about 20 minutes. When the ingredients are ready, start creating the brine. To do this, boil water and mix it with spices, sugar, vinegar and s alt. Boiled ingredients and marinade are placed in jars and rolled up with sterile lids.

How to store blanks

The cellar is considered an ideal place to store canned goods. However, not everyone has it, and therefore many have to store blanks in the apartment. To do this, choose the safest places so as not to accidentally damage the banks.

The refrigerator is great for long-term storage of blanks, as the snack will not deteriorate in it for about two years. At room temperature, the shelf life of preserves is significantly reduced.

Conclusion

Many mushroom pickers and housewives prepare delicious dishes and winter preparations from volushki. To prepare such mushroom snacks, it is better to familiarize yourself with the recipes for marinating volushki at home.

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